Chicken, Tasso and Andouille Gumbo

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1 pound andouille sausage, chopped

1 pound tasso, chopped

1 cup vegetable oil plus 4 tablespoons, for sauteing

1 cup all-purpose flour

1 large onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1/2 green bell pepper, chopped

One 3-pound chicken, boiled and shredded

8 cups homemade chicken stock

One 14-ounce can stewed tomatoes, pureed

1 tablespoon Worcestershire sauce

2 bay leaves

2 teaspoons kitchen bouquet

One 16-ounce bag frozen, sliced okra

1/2 bunch green onions, sliced

1/2 bunch flat leaf parsley leaves, chopped

Salt and freshly ground black pepper

Steamed white rice

Hot sauce

File powder